Almond Sponge Roll:
3 tablespoons (25 grams) cake flour
1/3 cup (35 grams) sliced almonds or almond flour (meal)
4 large eggs
1 large (20 grams) egg yolk
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
1 teaspoon (4 grams) pure vanilla extract
1/4 teaspoon cream of tartar
Raspberry Cream Filling:
1 cup (240 ml) heavy whipping cream
1/4 (60 ml) raspberry jam (preserves)
1 tablespoon (15 grams) granulated white sugar, or to taste
Almond Sponge Roll: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the middle of the oven. Place the sliced almonds on a baking sheet and bake for about 5-7 minutes or until lightly browned and fragrant. Remove from oven and let cool. Once completely cooled, place the nuts in a small food processor, along with 1 tablespoon of the cake flour, and process until finely ground. (The almonds need to be at room temperature before processing to prevent them from clumping. Adding flour when processing the nuts also prevents the nuts from clumping as it absorbs any oil exuded from the almonds.)
Increase the oven temperature to 450 degrees F (230 degrees C). Butter, or spray with a non-stick vegetable spray, a 17 inch x 12 inch (43 x 30 cm) jelly roll pan, line with parchment, and then butter and flour the parchment paper (or spray with Baker's Joy).
Meanwhile, while the eggs are still cold, separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the remaining 2 tablespoons of cake flour and the ground almonds.
Once the eggs are at room temperature, place the yolks and whole eggs in your mixing bowl, that is fitted with the paddle attachment. Add 1/2 cup (100 grams) of the granulated white sugar and beat on high speed for about five minutes, or until pale, thick and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture over the batter and fold in.
In a large clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Beat in the remaining one tablespoon (15 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the batter into the prepared pan, spreading the cake batter with an offset spatula.
Bake for 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle the cake lightly with powdered sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool. (If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper from the cake.)
Raspberry Cream Filling: Cover and chill the bowl and beaters in the freezer for at least 15 minutes. When chilled, beat the heavy whipping cream until soft peaks form. Add the jam and sugar and beat until stiff peaks form.
When ready to fill, unroll the sponge, spread with the filling, and reroll. Transfer to a serving platter, cover, and chill in the refrigerator for a few hours or overnight. Just before serving, dust with confectioners sugar. Cut the cake into slices using a serrated knife.
Makes about 6 servings.
When a Sponge Cake is baked in a sheet pan and then rolled around a filling, it is called a Roulade (for the French), a Jelly Roll (for the Americans), and a Swiss Roll (for the English). No matter what you call this type of cake, its pretty pinwheel design, its delicious flavor and its soft, melt-in-your-mouth texture, make it a favorite. I love this Almond Sponge Roll's subtle almond flavor which goes beautifully with raspberry flavored whipped cream. A dusting of confectioners (powdered or icing) sugar is all the garnish it really needs.
Sponge Cakes are light and airy cakes made without a solid fat and contain more eggs and less flour than butter cakes. The leavening comes from the air whipped into the eggs. You will notice that this recipe uses a combination of cake flour and ground almonds, which gives the sponge cake a subtle almond flavor. The egg yolks and egg whites are beaten separately and this method produces a flexible sponge cake that doesn't crack when rolled. As soon as the sponge comes out of the oven it is rolled up with a towel and left to cool. This sets the shape of the roll and also helps to prevent cracking. Once the sponge cake has cooled it is unrolled, a raspberry whipped cream is spread over the cake, and it is rolled up again. The filling is whipped cream to which is added raspberry jam, but you may want to try other flavors of jam or preserves. The assembled cake can be eaten right away, but I find it best if the cake is refrigerated for a few hours, or even overnight, which sets the cake yet softens the sponge, which gives it that melt-in-your-mouth texture.
Note: Cream of Tartar - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid). Once this sediment is removed, purified and then ground, it becomes a fine white powder which we call cream of tartar. Cream of tartar is added when beating egg whites to stabilize the whites and give them volume and strength. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place.